A perfect picnic

One of the best cheap things to do in the summer is picnic. Whether you are looking for an inexpensive way to get together with friends or you want a new take on date night. picnics are great. With a little preparation and planning you can turn boring old sandwiches and potato salad on a blanket into a sophisticated al fresco affair. The following menu is great for a picnic whether you are headed for the park, the beach or a rooftop garden.

MENU

Olive and Mozzarella Pasta Salad

Carrot and Raisin Salad

Truffle Deviled Eggs

Caponata Sandwiches

Chocolate Berry Pavlova

Olive and Mozzarella Pasta Salad

Ingredient

1 tbsp olive oil

2tbsp salt

1/2 lb bite sized pasta of your choice *I used bowtie pasta in honor of our sophisticated picnic theme

1/4 cup olive oil *Instead of tossing the pasta in the olive oil I tossed it in the oil and olive juice mixture that the olives were soaked in while packaged.

3/4 cup cubed mozzarella

3/4 cup mixed olives, halved and pitted

1 medium tomato seeded and diced

1 medium red onion diced

3 tbsp chopped oregano

3 tbsp red wine vinegar

2 pinches red chili flakes

salt and pepper to taste

Pinch basil on top *Can use shredded fresh basil

Directions

Bring 1 gallon salted water to a rolling boil in a large stock pot. Add 1 tbsp olive oil and pasta and cook until al dente (6-8 minutes). Drain and transfer immediately to an oiled cookie sheet ( I used cooking spray). When cool transfer to a bowl, toss with olive oil (or olive juice/oil mixture I used). Mix in all remaining ingredients in a bowl. Toss with pasta, season to taste and serve.

Nutrition Facts: makes 6-8 servings; per 1/8 serving

calories 226; grams 103; fat 11g; sfat 4g; protein 8g; carbs 25g; sodium 586 mg; fiber 1.5g; sugar 2g

Carrot Raisin Salad

Ingredients

2 cup shredded carrots

2/3 cup golden raisins

1tbsp poppy seeds

1 lemon juiced

2 oranges juiced

1/2 cup light brown sugar

pinch salt

Directions

Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. NOTE the longer the salad sits the stronger the citrus flavors and the more the raisins will plump with juice.

Nutrition Facts: Makes 4-6 servings; per 1/6 serving

calories 136; grams 104; fat 1g; saturated fat 0g; protein 1.5g; carbs 34g; sodium 14mg; fiber 1.5g; sugar 28g

Truffle Deviled Eggs

Ingredients

6 eggs plus 2 yolks

1 tbsp truffle oil

3 tbsp olive oil

2 dashes chili powder

salt and pepper to taste

1 tsp parsley

1 tsp dry English mustard

Chives for garnish

Directions

Boil eggs in a rapid boil (12 min). remove the eggs to a bowl of cold water and let cool for about 10-15 min. While eggs are cooling, prepare the truffle mayo by whisking the 2 egg yolks in a medium bowl until the yolks are stiff and increased in volume. Slowly whisk in truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with chili powder, salt and pepper to taste. Stir in parsley and mustard, set aside. Remove eggs from the water, peel, halve and remove the yolks to a medium bowl. Add truffle mayo and mix well with a fork. Arrange the cooked egg whites on a flat surface and fill the well with egg mixture, using either a spoon or a pastry bag and piping tip for a more decorative look. Garnish with chives.

Nutrition Facts: Makes a dozen halves; per half

cal 64; grams 31; fat 5g; saturated fat 1.5g; protein 3.5g; carbs .7g; sodium 38.5g; fiber 0g; sugar 0g

Chocolate Berry Pavlova

Ingredients

6 large egg whites

1 tsp cream of tartar

2 cups superfine sugar

3 tbsp cocoa powder; sifted

1 tbp balsamic vinegar

2 oz dark chocolate finely chopped

2 cups whipped topping

1 cup raspberries

1 cup chopped strawberries

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Draw with pencil, eight 2-inch circles using a cup or plate as a stencil. Flip parchment paper over making sure you can see the circles .

Make meringue: Beat the egg whites and cream of tartar with a mixer until satin peaks form. Beat in sugar a spoonful at a time until meringue is stiff and shiny. Add chocolate: Sprinkle the cocoa, vinegar and chopped chocolate. Gently fold everything in with rubber spatula until mixed thoroughly.

Mound the meringue into each circle smoothing the top and sides with a spatula. Place in oven, then immediately turn temperature down to 300 degrees F and bake for 1 hr 5 min. Turn off the oven and open the door slightly. Let the meringue cool completely in the oven.

Placed whipped topping top of each cooled meringue top with berries and serve.

Nutrition Facts: Makes 8 Pavlovas; Per Pavlova

calories 142; grams 99.5; fat 1.5g; saturated fat 0.6g; protein 3.9g; carbs 29g; sodium 52mg; fiber 2g; sugar 21g

Caponata Sandwiches

Ingredients

1/4 cup olive oil

1 celery stalk, chopped

1 medium eggplant, cut in to 1/2 inch pieces

dash salt

1 red bell pepper cut into 1/2 inch pieces

1 medium onion, chopped

1 14.5 oz can diced tomatoes

3 tbsp golden raisins

1/2 tsp dried oregano leaves

Dash freshly ground black pepper

1/4 cup red wine vinegar

2 tsp sugar

1 loaf ciabatta bread cut into 6 pieces *See Previous Ciabatta Bread Recipe

2 cloves garlic

6 slices mozzarella

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onions and saute until translucent (3 min). Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste.

Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature for up to 1 hour.

Nutrition Facts: Makes 6 servings; per serving

cal 295; grams 212; fat 14g; saturated fat 3.5g; protein 8g; carbs 34g; fiber 6.5g; sodium 486mg; sugar 11g

Homemade Ciabatta Bread

I have to admit that this is my first time making bread without a bread maker or the help of my mother. In fact I'm not entirely sure that until this adventure that I had ever seen the bread making process through from start to finish. So this was truly an adventure to take on one of the harder types of breads with my bare bones kitchen tools and minimal baking skills.

I should warn that my Ciabatta came out a little closer to flat bread than an actual loaf. This is a very complicated and time consuming bread to make so I do not recommend attempting this as your first home made bread adventure unless you are capable of having a good laugh at yourself.

For the sponge base

Ingredients

1/8 tsp active dry yeast

2 tbsp warm water (105 degrees F to 115 degrees F)

1/3 cup room temp water

1 cup flour *It would be best to use bread flour for this. I used whole wheat all purpose flour. This is probably why my bread did not rise as much as it would have with bread flour.

Directions

Stir together warm water and yeast. Let stand for 5 min, until creamy. Transfer years mixture to another bowl and add the room temperature water and flour. Stir for 4 min (it will feel like gooey dough). Cover with plastic wrap. Let stand at cool room temp for at least 12 hrs to 1 day.

For the bread

Ingredient

1/2 tsp active dry yeast

2 tbsp warm milk (105 degrees F to 115 degrees F)

2/3 cup room temp water

1 tbsp olive oil

2 cups flour

1 1/2 tsp salt

Mix yeast and milk in a small bowl; let stand 5 min until creamy. In a large bowl using an electric mixer with a dough hook mix milk mixture and sponge, water, oil and flour at a low speed until flow is moistened. NOTE: I don't have dough hooks on my $20 electric mixer so I just used the normal mixing attachment but used one instead of two. Beat on medium for 3 min. Add salt and beat for another 4 min. Scrape dough into an oiled bowl, cover with plastic or a damp kitchen towel and let rise until doubled in size (1.5 hrs or so). Dough will be very sticky with lots of bubbles.

Cut 2 pieces of parchment paper (12 in x 6 in each). Place on baking sheets and flour well. Turn dough out on well floured surface and cut in half. Transfer each half to paper and form into 9 in ovals. Dip fingers in flour and dimple loaves. Dust the tops with flour. Cover with dampened kitchen towel and let rise for 2 hrs.

At least 20 min before baking bread, preheat pizza pan (or pizza stone) on lowest oven rack at 425 degrees F. Transfer 1 loaf with parchment paper onto pan and bake for 20 min or until pale golden. Remove to cooling rack and repeat with second loaf.

Nutrition Facts: Makes 2 loaves

Per Loaf: calories 727; grams 207; fat 10g; saturated fat 1g; protein 24.5g; carbs 127g; sodium 1784mg; sugar 7g; fiber 24g

Per quarter loaf: calories 182; grams 51; fat 2.5g; saturated fat .25g; protein 6g; carbs 32g; sodium 439mg; sugar 2g; fiber 6g

Catalan Bean and Sausage Stew

Since I am generally not cooking for a big group and I generally need to find ways to make me meals and ingredients stretch to get my dollars to go far, stews are a really great idea. Plus they are great for making in batches on the weekend for quick heat up meals during the busy week days. I got this recipe from my Healthy Jewish Home Cooking Cookbook.

Ingredients

2 tbsp olive oil

1 large onion chopped

3 garlic cloves chopped

1 can (14.5 oz) diced tomatoes

dash of salt

dash of black pepper

2 lb turkey or chicken sausage *I used 1 lb sweet italian turkey sausage and 1 lb feta and sundried tomato chicken sausage

1 can (15.5 oz) white kidney beans

1 can (15.5 oz) red kidney beans

Directions

Spray a skillet with cooking spray. Lightly cook sausage whole enough to toughen the casing and firm sausage filling to make slicing easier. Slice the sausage into 1/2 inch thick pieces. Set aside on a plate. NOTE: DO NOT USE THAT PLATE FOR ANYTHING ELSE SINCE THE MEAT IN THE SAUSAGE IS STILL NOT FULLY COOKED.

Heat olive oil in the skillet. Add onions and cook over medium heat, stirring often until light golden brown. Add garlic and saute for 1 min. Add the tomatoes, salt and pepper. Cook gently uncovered for about 10 minutes, until the mixture is thick.

Add sausage and beans, cover and cook for 10 to 15 minutes over medium low heat. Stir occasionally to ensure that all the sausage gets cooked thoroughly through. Season again with salt and pepper to taste.

Nutrition Facts: makes 6 servings; per serving

grams 402; calories 411; fat 17g; saturated fat 5g; protein 38g; carbs 29g; sodium 1415 mg; fiber 8g; sugar 6g

Chocolate Raspberry Angel Loafers

This dessert is perfect for a summer treat. I got this recipe from Self.com. I also like to have this as a light and delicious dessert with a dollop of fat free cool whip or some vanilla frozen yogurt.If you are ever in the mood for a baked treat but don't want the heavy consequences of regular pastries and cakes, angel food cake is the way to go. I absolutely love it with fresh fruit and a light frosting or whipped topping.

Ingredients

Cooking Spray

8 large egg whites *I used 1.5 cups of egg white substitute which is equivalent to 8 egg whites

1 tsp cream of tartar

1/4 tsp salt

1 cup sugar

1 1/4 tsp vanilla extract

3/4 cup wheat flour; sifted

4 tbsp raspberry preserves

4 oz semi sweet chocolate squares

1 cup fat cream cheese *The original recipe called for sour cream but that seemed weird to me, in hindsight the fat free cream cheese was firmer than i expected so it was harder to blend the chocolate for the frosting

1 carton fresh raspberries (garnish)

Directions:

For the Angel Food Cake - Preheat oven to 350 degrees F. Coat bottom of a muffin pan with cooking spray. PERSONAL NOTE: I thought it would be a little more fun if they came in a less conventional shape so I used a mini loaf pan.Beat egg whites, 1 tbsp water, cream of tartar and salt with an electric mixer on medium low speed until foamy. Continue to beat adding sugar a little at a time until fluffy. Add vanilla and beat 1 min. Sprinkle small amounts of flour and fold in. Keep going until all the flour is added. Pour batter in muffin pans and spread evenly with a spatula. Bake until cake is light golden in color and surface springs back gently to touch (25-30 min). Run a sharp knife around edges of the loaves to separate from pan. Cool on rack for 2 hrs.

For Filling - Heat berry preserves in a small saucepan until it reaches a gentle simmer. Remove from heat.

For Frosting - Melt chocolate in microwave at 10 sec intervals until it is almost fully melted. Stir in cream cheese.

Assembly - Remove angel food loaves from pan. Take a long cake knife and cut horizontally into the loafs to create two layers. Top the bottom layers with raspberry filling. Places second layer on top. Spread 1/4 cup frosting over top and sides. Top with fresh raspberries. Serve immediately or refrigerate for later. Bring to room temp 1 hr before serving.

Nutrition facts: Makes 8 loaves; serving size is 1 loaf

calories 266; grams 131.5; fat 5g; saturated fat 2.5g; protein 9.5g; carbs 40g; sodium 220mg; sugar 32g; fiber 4g

Hearty Asparagus Soup

This recipe came about because frankly because my law student budget was running a little tight and I had no idea what to with a big bunch of asparagus I had bought for cheap but were getting ready to go bad. For anyone how has ever been on some sort of diet, you know that roasted or steamed asparagus can be standard fare in the meal plan. You also know that steamed or roasted asparagus can get real boring REAL FAST. Now I will admit making a huge pot of soup in the middle of the hottest week of summer was not really my best thought out plans. But this soup was really amazing and the flavors are perfectly comforting and hearty no matter the season.

Ingredients:

1 bunch green asparagus stalks (roughly 23-30 stalks)

7 cups low sodium vegan chicken stock or vegetable stock *I had a little of both left over so I just did half of each. Be sure to get low sodium so you can control the salt content yourself. Also keep in mind celery when cooked becomes highly concentrated with salt

3 tbsp Olivio *Can use unsalted butter or nondairy butter substitute

1-2 stalks celery finely chopped (1 large or 2 medium)

3/4 cups minced shallots (roughly 2 large shallots)

1 cup minced leeks (white part only; well rinsed)

1 tbsp minced garlic

1/4 teaspoon ground white pepper

1/2 cup fat free sour cream (garnish)

1/4 cup grated parmesan (garnish)

Directions:

Trim tips from asparagus (1-1.5 inch in length). Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2 inch pieces.

In a medium stockpot bring stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor (20-30 min). Remove the woody stems and discard; reserving the stock.

Add the decorative asparagus tips to the stock and blanch until tender (1 min max). Remove with a strainer and refresh the tips in an ice water bath. Drain on paper towels and set aside for garnish. Reserve the stock.

In a medium pot melt Olivio over medium heat. When foamy add shallots, leeks and celery and cook until tender. Add garlic and cook until fragrant (1 min). Add chopped asparagus stalks and pepper and cook; stirring continually for 2 min. Add vegetable mixture to the stock and simmer until asparagus is tender. Remove from heat.

With a hand immersion mixer or in batches in a food processor, puree the soup until smooth. Season to taste with salt. If serving the soup right away, return to medium heat and add sour cream and decorative asparagus tips. Cook until soup is warmed through and serve.

If serving later, do not add sour cream and let cool at room temperature. Cover and refrigerate. Just before serving add 1 tbsp of sour cream and some asparagus tips. Warm gently over medium heat, sprinkle with parmesan cheese and enjoy.

Nutrition Facts: Makes 4-6 servings; calculated for 2 cup serving

calories 219; grams 654; fat 7.5g; saturated fat 2g; protein 8 g; carbs 25g; sodium 1206mg; fiber 3g; sugar 11g

Spring Berry Meringue Pie

This recipe is adapted from Self.com's diet friendly desserts article. This is a great refreshing dessert when served chilled to help beat the scorching summer heat.

For the Crust

1 1/2 cup graham cracker crumbs

1/8 cup raw granulated sugar *Can use granulated sugar substitute

4 tbsp melted Olivio *Can use any nondairy margarine or low fat butter of your choosing

Preheat oven to 375 degrees. In a bowl mix together graham cracker crumbs, olivio and sugar. Coat a 9" pie plate with cooking spray. Pour in graham cracker mix. Press against the walls and bottom to form an even layer. Bake for 15 minutes.

For the Filling:

2 cups sliced fresh strawberries

1 cup raw sugar

1/4 tsp salt

1 packet unflavored gelatin *I found that this is not a really necessary ingredient so if you want to keep this pie kosher/vegan or you just don't want to have the gelatin, leave it out

1 tsp vanilla extract

2 cups fresh blueberries

Mash strawberries with sugar and salt in a medium pan over medium heat. Bring to a boil and stir. Add gelatin (optional); stir until dissolved. Remove from heat. Add vanilla extract and blueberries. Spoon berry mixture into pie crust.

For the Meringue:

1/2 cup egg whites *You cannot use egg subsitutes for this part. You just have to tough it out and separate the whites and yolks the old fashioned way.

1/4 tsp of cream of tartar *This is an absolute essential for merigue. It helps the egg whites hold the stiff peaks and give it that airiness when it is dried.

2 tbsp of finely granulated sugar *It doesnt work if you use a sugar substitute

1/2 tsp vanilla extract

In a mixing bowl, beat egg whites and cream of tartar. Beat until soft peaks form. Slowly add sugar and vanilla extract, continuing to beat the egg whites. Beat until stiff. You will know it is ready when you can hold the bowl upside down over your head and still keep clean. Spoon meringue on top of the berry filling of pie. Bake in the over for 12 minutes and meringue top is golden. Cool and refrigerate for 3 hrs.

Nutritional Facts: Makes 8 servings; serving size 1/8 slice of pie

calories 275; grams 150; fat 5.5g; saturated fat 1g; protein 4g; carbs 53g; sodium 462 mg; fiber 2g; sugar 41g